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Pea and Chilli Soup with crunchy Fish Croutons

This recipe is deliciously simple and healthy. It is a sure crowd pleaser, combining two traditional ingredients; peas and fish. You can knock up this recipe in no time using store cupboard ingredients already at home.

Serves 2 | Cooking Time 30mins

Ingredients

2 medium Potatoes

3 cloves of Garlic

2 Onions

1 Chicken stock cube

A couple of shakes of Chilli Flakes

4 Fish Fingers / similar crumbed fish fillets

400g of Frozen Peas

2 Pints of Water

Method

Pre heat the oven to the recommended heat on the fish’s packaging. Roughly chop the onions and garlic. Sauté the onions and garlic in a deep stock pot until soft. Chop the potatoes into small cubes to speed up the cooking process. Once the garlic and onions are soft; add the water, stock and the potatoes to the pan. Cover with a lid. Put the fish on a baking tray and pop into the preheated oven. Turn halfway through the recommended cooking time.

When the Potatoes are soft, tip in the bag of frozen peas and add the chilli flakes. Re-cover with the lid and leave for a further 5 mins. Check that the fish is cooked and crispy, then remove from the oven to cool a little. By now the peas should have cooked, if so, remove from the heat and bend until smooth. Top with the crumbled up fish.

Who is Eats & Treats?

Eats & Treats was founded by Imogen Wood whilst studying her Media Production diploma at South Gloucestershire and Stroud College - United Kingdom. Imogen gained a keen interest in cooking from a young age, through her mother and grandmother. Baking, learning tips and family recipes together. Imogen is currently on a year long trip around South East Asia and working in New Zealand. After traveling she will pursue her dream career in food journalism.
All the recipes that you will see on Eats & Treats are recipes that Imogen has created, tried, tested and loved.